This recipe comes from my friend, boss, and mentor, Barbara Pool Fenzl, owner of Les Gourmettes Cooking School in Phoenix. Barb and I have worked together for 22 wonderful years. She made these bars for the classes she taught at the school this year and agreed to allow me to share them with you.

These beautiful and delicious bars are a perfect autumn and holiday treat. The are a gorgeous rich dark and light layered caramel colored indulgence.

Dulce de leche is a rich caramel sauce that can be found in 13.4-ounce cans in the Hispanic section of most grocery stores. You will divide and use the entire can for this recipe.

The picture just below and before the recipe is from when the Superbowl was in Arizona for the first time in 1996 at ASU Sun Devil Stadium. Barb was asked to come and cook on the Today Show and she took me along to assist, the picture is with Bryant Gumble, who was the host at that time. In front of the photograph is one of my favorite things in Barb’s kitchen – a little clock made from an empty thyme tin can. I am going to dig through my old spice cans and make one for myself… someday!